100 g (4 oz) plain (dark) chocolate in small pieces
45 ml (3 tbsp) single cream
100 g (4 oz) ground almonds
30 ml (2 tbsp) Cointreau
225 g (8 oz) biscuit or cake crumbs finely grated
zest of 1 orange
100 g (4 oz) icing sugar or 50 g (2 oz) chocolate strands
45 ml (3 tbsp) single cream
100 g (4 oz) ground almonds
30 ml (2 tbsp) Cointreau
225 g (8 oz) biscuit or cake crumbs finely grated
zest of 1 orange
100 g (4 oz) icing sugar or 50 g (2 oz) chocolate strands
method
1. Melt the chocolate in the top of a double boiler.
2. Pour the chocolate into a mixing bowl with the cream, ground almonds, Cointreau, crumbs and zest.
3. Mix well and chill for 1 hour, or until it is firm enough to handle.
4. Divide the chocolate mixture into 12 pieces. Roll into small balls and toss in sifted sugar or chocolate strands.
2. Pour the chocolate into a mixing bowl with the cream, ground almonds, Cointreau, crumbs and zest.
3. Mix well and chill for 1 hour, or until it is firm enough to handle.
4. Divide the chocolate mixture into 12 pieces. Roll into small balls and toss in sifted sugar or chocolate strands.
serving amount
makes 12
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
